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It’s time to level up chicken breasts and turn them into flavorful and delicious crispy chicken cutlets! Perfectly seasoned, coated, and fried – this recipe will yield a tender and juicy chicken that will have your whole family asking for seconds.

A piece of a chicken cutlet stuck on a fork.

Whenever we’re stuck on what to make for dinner, chicken immediately comes to mind. Chicken breasts in particular are extremely versatile. You can bake, roast, boil, grill, and fry them. Today, we’re frying to create the crispiest breaded chicken cutlets out there. This recipe is so easy to make and so satisfying to eat – especially for dinner. The textures and flavors are just perfect, and it goes well with so many different sides. Chicken is one of those proteins that even the pickiest of eaters will love too. Feel free to enjoy this recipe as is, or go Italian-inspired and pour a bit of homemade marinara on top. We also love the idea of cranking up the heat and adding red pepper flakes to the breading. No matter how you decide to serve yours, it’s highly unlikely you’ll end up with leftovers! Everyone in our house can’t get enough of this pan-fried chicken goodness.

How Do You Get Breading To Stick To The Chicken?

When you follow our instructions on the recipe card below, don’t underestimate the power of those 3 separate dipping stations! If you find that your breading still won’t stick, you can try putting the breaded chicken cutlets in the fridge for about 30 minutes to chill. This helps the breading solidify a bit more.

Do You Dip Egg First Or Flour?

You should always dip your chicken cutlets in the flour first. It’s important to follow the flour, egg, and breadcrumbs order as each ingredient will stick to the next one if you do so. Flour sticks to the poultry, the egg sticks to the flour, and the breadcrumbs stick to the egg. Don’t switch things up!

Air Fryer Instructions:

  • Preheat an air fryer to 350 degrees Fahrenheit.
  • Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
  • Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice.

Oven Instructions:

  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Spritz chicken with oil and bake for 20-25 minutes until 165 degrees Fahrenheit. 

Serving Suggestions:

There are so many ways you can serve your breaded chicken cutlets. We typically like our meals to include protein, carbohydrates, and vegetables (and some bread as a bonus). The protein is already covered, and below you’ll find our favorite serving suggestions to choose from:

Feel free to mix and match! You can get really creative with your side dishes.

Overhead view of chicken cutlets on a cooling rack.

Can I Freeze Chicken Cutlets?

If you have some extra time over the weekend and want to get a head start on the coming days, weeks, or months, you can freeze this dish for later! Prepare the chicken cutlet recipe as instructed and allow the pieces to cool completely. Then, place them on a baking sheet and pop them in the freezer for a few hours. Once they are frozen, remove the baking sheet from your freezer and wrap each individually. Place them inside a plastic bag or container, then place them back in the freezer where they will keep for 3-4 months. To reheat, warm in your oven at 450 degrees F for 15-20 minutes. You don’t have to worry about thawing them!

Storage and Reheating Instructions:

You can store any leftovers in an airtight container in the fridge, where they will keep for 3-4 days. When you’re ready to reheat, you can do so in the microwave. Simply heat at 30-second increments until they are completely warmed through. It shouldn’t take longer than a few minutes. You can also reheat chicken cutlets in the oven. Set the temperature to 400 degrees F and cook for 15 minutes.

If you like this recipe, you may be interested in these other delicious chicken recipes:

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Perfectly Crispy Chicken Cutlets
Servings

4 Pieces of chicken

A piece of a chicken cutlet stuck on a fork.
It’s time to level up chicken breasts and turn them into flavorful and delicious crispy chicken cutlets! Perfectly seasoned, coated, and fried, this recipe will yield a tender and juicy chicken that will have your whole family asking for seconds.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
  • 2 boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • Vegetable oil for frying
  • 1 lemon wedges, for serving
Instructions
  • Trim chicken of any unwanted fat. Horizontally cut chicken in half to make 2 thin cutlets per chicken breast. Lay cut chicken on countertop between two layers of plastic wrap. Pound out chicken until 1/4-1/2 inch thick. Season with salt, pepper, and garlic powder.
  • Spread flour into a shallow dish. In a separate shallow dish, whisk eggs together with milk. In an additional separate shallow dish, mix together Panko bread crumbs, parmesan cheese, and Italian seasonings.
  • Pour about 1-2 inches of vegetable oil into a deep, large skillet. Bring oil to 350-375 degrees Fahrenheit.
  • While oil is coming to temperature, dredge chicken in flour to coat, then immediately dip into eggs, followed by panko mixture. Ensuring all parts of chicken are evenly coated.
  • Place breaded chicken into the hot oil and fry 2-3 minutes. Work in batches if needed, based on size of pan. Chicken should not crowd the pan.
  • Gently flip and cook for an additional 2-4 minutes until chicken reaches an internal temperature of 165 Fahrenheit, and is browned and crisp.
  • Remove from oil and let rest for 5 minutes. Serve with a lemon wedge and enjoy!
Notes

Air Fryer Instructions:

  1. Preheat an air fryer to 350 degrees Fahrenheit.
  2. Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
  3. Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice.

Oven Instructions:

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Spritz chicken with oil and bake for 20-25 minutes until 165 degrees Fahrenheit. 

Nutrition

Calories: 337kcal | Carbohydrates: 37g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 870mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 4mg
Course: Main Course
Cuisine: french american
Keyword: Chicken Cutlet
Perfectly Crispy Chicken Cutlets
Perfectly Crispy Chicken Cutlets
Servings

4 Pieces of chicken

A piece of a chicken cutlet stuck on a fork.
It’s time to level up chicken breasts and turn them into flavorful and delicious crispy chicken cutlets! Perfectly seasoned, coated, and fried, this recipe will yield a tender and juicy chicken that will have your whole family asking for seconds.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients
  • 2 boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • Vegetable oil for frying
  • 1 lemon wedges, for serving
Instructions
  • Trim chicken of any unwanted fat. Horizontally cut chicken in half to make 2 thin cutlets per chicken breast. Lay cut chicken on countertop between two layers of plastic wrap. Pound out chicken until 1/4-1/2 inch thick. Season with salt, pepper, and garlic powder.
  • Spread flour into a shallow dish. In a separate shallow dish, whisk eggs together with milk. In an additional separate shallow dish, mix together Panko bread crumbs, parmesan cheese, and Italian seasonings.
  • Pour about 1-2 inches of vegetable oil into a deep, large skillet. Bring oil to 350-375 degrees Fahrenheit.
  • While oil is coming to temperature, dredge chicken in flour to coat, then immediately dip into eggs, followed by panko mixture. Ensuring all parts of chicken are evenly coated.
  • Place breaded chicken into the hot oil and fry 2-3 minutes. Work in batches if needed, based on size of pan. Chicken should not crowd the pan.
  • Gently flip and cook for an additional 2-4 minutes until chicken reaches an internal temperature of 165 Fahrenheit, and is browned and crisp.
  • Remove from oil and let rest for 5 minutes. Serve with a lemon wedge and enjoy!
Notes

Air Fryer Instructions:

  1. Preheat an air fryer to 350 degrees Fahrenheit.
  2. Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
  3. Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice.

Oven Instructions:

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Spritz chicken with oil and bake for 20-25 minutes until 165 degrees Fahrenheit. 

Nutrition

Calories: 337kcal | Carbohydrates: 37g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 870mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 4mg
Course: Main Course
Cuisine: french american
Keyword: Chicken Cutlet
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